Let swank booths, soft lighting and an “Aphrodisiac Prix Fixe” liven up your libido. The three-course meal can begin with Ocean Ecstacy: sea urchin and oysters in a shooter glass with a cherry Pop Rocks rim. Then you can leave teeth marks all over the Succulent Salmon Carpaccio, before cooling your jets with chocolate mousse cake.

Whimsy on a plate is how you can describe chef Ricardo Heredia’s three-course menu, which follows a Sky (southern fried quail), Earth (braised beef brisket), and Ocean (pan-roasted local halibut) theme. Have a “cloud full of chocolate, marshmallow and whipped cream bliss” for dessert.

A classy joint with booths – they give a sense of privacy (better than some apartments). The classy chef - Daniel Barron, a James Beard nominee - makes dishes like Pacific sea bass stuffed with braised pork belly, and Angus rib-eye steak for this three-course meal.

Fight for a cozy spot near the fireplace and sprinkle chef Jason Maitland’s flavored salts over his three-course dinner, with items like the tamarind-glazed crispy pork belly and macadamia nut-dusted petrale sole. Hold the salt on the Tahitian vanilla bean parfait. Menu available Feb. 11 through 18.

This tony, historic restaurant has all the hits on its five-course prix fixe, including muscovy duck, roasted scallops, California white sea bass, lamb loin, dry aged rib-eye and more. The menu’s available Feb. 11 through 14. But Valentine’s Day diners get treated to a custom heart pendant gift and concert pianist Chris Cerna.

Michael Liotta's “Chef’s Sweetheart Tasting Menu,” available Feb. 11 through 14, can be enjoyed in that intimate restaurant dining area called the “chef’s bed.” Try not to spill the braised short ribs, seared ahi tuna or wild mushroom ravioli on the blankets!

Spend Valentine’s Eve swimming in a glass of sparkling wine and noshing on a buffet of smoked salmon, artisan bread, house chutneys, house-made granola, and the gourmet pastries chef Karen Krasne’s business is known for. Feb. 13 only.

The battle of the sexes plays out on Chef Jean Michel Diot’s gender-based, five-course, French menu. For Madame: Guinea hen in a black truffle sauce. For Monsieur: prime beef tenderloin in a black truffle sauce.

Perfect for a short-term fling: This Cali-French restaurant is temporarily occupying a cafe and creating ingredient-driven five course meals. The chef, Dan Moody, trained in Los Angeles with the king of the temporary restaurants a.k.a. pop-up restaurants, Ludo Lefebvre. Moody is also known as the love-life expert, the RelationChef.

This steak-and-seafood restaurant builds the tension, from an amuse-bouche of compressed cucumber with crab and dill to a final course with dark chocolate crunch marquise a.k.a. the “Unforgettable Chocolate Finale.”

Let Master Chef of France-elect Bernard Guillas woo your date with his four-course dinner. Wild prawns, Black Angus filet mignon, hibiscus passion fruit tart, and a romantic sea-level view all work to his advantage. There’s also a $50 month-long prix fixe, featuring three courses at one set price every day in February but Valentine’s.

The VIP treatment at this American brasserie includes Chef Walter Manikowski’s three-course meal with dishes like Duroc pork chop with Julian apples, sticky toffee pudding, grilled wild salmon with fiery Brussels sprouts. Comes with glasses of champagne, and a rose for the lady.

Get a three-course demonstration of chef Paul McCabe’s sweet technique. See his duck confit, which comes with sweet potato and an egg cooked at 62 degrees for an hour. Or Colorado lamb loin with farro and Brussels sprouts. Finish with a chocolate sundae for two.

Lip-smacking leads to lip-locking, a theory you can test out at this neighborhood spot. Try dishes like a pan-seared New Zealand baby lamb rack with savory fig bread pudding or a lavender-and-honey mille-feuille with strawberries. This four-course meal includes wine pairings in the fixed price!

Dine with the well-heeled at this upscale hideaway. The three-course meal has choices like roasted butternut and lobster veloute, poached Dungeness crab and pan-roasted Dover sole. The chocolate mille feuille with almond sherbet and an orange coffee bean infusion also sounds like pleasant company.

Seafood lovers, try out this more-upscale, more-upstairs Fish Market affiliate. You will leave stuffed, because their Valentine’s offer has more courses than most. Everyone starts with an amuse-bouche of potato leek soup, then it’s on to butter-poached Maine lobster, crisp pork belly, seared yellowfin tuna, petit filet mignon and, wrap the whole gorging deal up with a chocolate mousse and peanut butter crisp. The whole gorging deal goes in that order!